Take maida, semolina, cumin seeds, oil and salt & add peppercorns (crush them) in a deep wide bowl and mix well with your hand.

Add water as required and knead a stiff dough. It should be harder than paratha or puri dough.

Cover it using a plain cloth and keep aside for 10-15 minutes. Divide it into 2-3 equal portions and give them a long cylindrical shape. Cut it into small portions using a knife and give each portion a round shape of pattie.

Take each portion of dough and roll it out on chapati maker board into approx. 3-4 mm thick small circles of 3-4 inch diameter. Pricks rolled puri with a knife or fork. 4-5 pricks is sufficient.

Heat oil in a frying pan or kadai over medium flame. Deep-Fry pricked raw puris until they become light brown on both sides.

Drain and transfer into a plate. As they cool, they will turn slightly dark brown. Fry remaining puris. Crispy and crunchy farsi puris are ready, store them in an airtight container and enjoy for 10-15 days.